Like all good-thinking people, I love key lime pie. I also dig it when desserts show up somewhere you wouldn’t expect. Cookie dough … in a cupcake? Yum! Bounty bars… in brownies. Yes. Rocky Road, in cupcake form… you get the idea. Crossover in baked goods is a Very Good Thing. These Key Lime Pie Cupcakes have a digestive biscuit base, a deliciously lime-spiked light cupcake sponge, all topped with zesty cream cheese frosting and digestive biscuit crumbs.
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Key Lime Pie Cupcakes
2013-08-17 11:59:46
Serves 22
Key Lime Pie transformed into a delicious cupcake!
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Nutrition Facts
Serving Size
151g
Servings
22
Amount Per Serving
Calories 536
Calories from Fat 229
% Daily Value *
Total Fat 26g
40%
Saturated Fat 12g
60%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 76mg
25%
Sodium 427mg
18%
Total Carbohydrates 69g
23%
Dietary Fiber 2g
6%
Sugars 32g
Protein 8g
Vitamin A
11%
Vitamin C
5%
Calcium
19%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cupcake base
- 12 digestive biscuits
- 3 tbsp unsalted butter, melted
- 1 tbsp sugar
For the cupcake batter
- 180g unsalted butter, very soft
- 250g caster or golden caster sugar
- 4 eggs
- 1 tbsp vanilla extract or essence
- 70g sour cream
- juice and zest of two limes
- pinch salt
- 250g plain flour
- 1.5 tsp baking powder
For the frosting
- 200g cream cheese
- 65g soft unsalted butter
- 400g icing sugar
- 1 tbsp vanilla extract or essence
- juice and zest of one lime
- zest and slices of one lime, to decorate
- 2 digestive biscuits, to decorate
Instructions
- Preheat your oven: to 180c/Gas 4/350F.
For the base
- Mix the crushed digestives with the sugar. Add the melted butter, and stir until combined. Press about 1 tbsp of the mixture into the bottom of each of the 20 cupcake cases. Press down firmly with your fingertips or the back of a spoon.
For the cupcakes
- In a stand mixer or by hand, mix your soft butter and sugar for 4-5 minutes, untl very soft and fluffy. Add the eggs one by one, and then add the vanilla, pinch salt, sour cream and vanilla extract and mix until incorporated. Add in the juice and zest of your two limes.
- With the mixer on slow, add the flour and baking powder until just combined. Fill your cupcake cases and bake for 18-20 minutes - they are done when a toothpick inserted into the centre of a cupcake comes out clean.
For the frosting and decoration
- To make the cream cheese frosting, mix your cold cream cheese and very soft butter in a stand mixer until combined, light and fluffy. Add the vanilla and lime juice and zest, and add your icing sugar, 2 tbsp at a time, running the stand mixer between each addition. Do not overbeat, as the mixture will become very liquid, especially on a warm day.
- Frost your cupcakes (I just spooned the mixture on top as it was exceptionally warm!) - if you would like to frost your cupcakes but its a little warm, just pop your frosting into the fridge for at least thirty minutes first.
- Decorate each cupcake with a very thin slice of lime, plus a sprinkling of digestive biscuit crumbs.
Adapted from Joylicious
Adapted from Joylicious
Kerry Cooks https://kerrycooks.com/
Enjoy!
x Kerry
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Beautiful! They look delicious 🙂 Marty is a huge fan of key lime flavor – I will have to show him this post!
Thanks Di! They’re really easy to make too! 🙂
These look gorgeous! So fresh and zingy! 🙂
Thanks Ellie! They are indeed! The mouth puckering lime counteracts the sweetness of the cupcake very well
They look and sound wonderful! I do love key lime pie, so I will have to try these 🙂
Thanks Nicola, hope you like them!